Barbacoa beef is a game changer! With our Shredded Beef Tacos made in the Slow Cooker, you can enjoy tender and delicious barbacoa beef in so many ways. Find the full recipe below.

Shredded Beef Tacos Made In the Slow Cooker

Are you into getting dinner ready the night before or curious about how you can get dinner started in the morning? Here is an easy low-fuss recipe for shredded Barbacoa beef that takes only a few minutes to prepare, then let your slow cooker or crockpot handle the rest! I mean, who doesn’t want that? Our Slow Cooker Shredded Beef Tacos recipe takes a little prep then you can forget about it!

If you’re like me, you already know there’s no one way of getting dinner on the table. Our lives throw us curve balls often enough that we know to expect the unexpected, and our Slow Cooker Shredded Beef Tacos are a great way to get ahead of the getting dinner on the table challenge before things go sideways!

tip: If you prefer to make this in an Instant Pot, grab the Instant Pot Barbacoa Tacos recipe.

What You Will Need To Make Our Slow Cooker Shredded Beef Tacos:

Roast. I used a five-pound roast, but you can also use: brisket, bottom or top round, chuck roast, rump roast, and shoulder. Cut the beef into smaller cuts.

Beef Stock/Beer. I use an equal amount of beef stock and Mexican beer. This is optional, but I think it gives the Barbacoa I good taste. However, feel free to use only beef stock.

Corn Oil. I use the oil to sear the pieces of meat on all sides; remember, we’re just browning the meat and not trying to cook the pieces all the way through. Don’t have corn oil? You can use any high smoke point oil like vegetable oil, canola, grapeseed, sunflower, or safflower oil.

Red Onion & Pepper. I love to add extra flavor by adding one large sliced red onion and one large dried Ancho or Pablono pepper. Place the thinly sliced red onion and an ancho or poblano (or both?) into the bottom of the slow cooker.

Barbacoa Seasoning. The barbacoa foundation is pretty standard, and it includes puréeing, chipotle in adobo sauce, ground cumin, ground cloves, dried oregano, tomato paste, sweet smoked paprika, Mexican chili powder, beef stock, Mexican beer, and fresh lime juice. Once the beef pieces are seared, arrange them in the slow cooker and pour in the Barbacoa mixture, using a pair of tongs to move the meat around to coat with the mixture evenly.

Sea Salt & Freshly Cracked Black Peppercorns. Give the meat a sprinkle using a half tablespoon of sea salt and a teaspoon of freshly cracked black peppercorns.

Ways you can use Beef Barbacoa in recipes

Burritos
Enchiladas
Rice Bowls
Nachos
Tacos

Slow Cooker Shredded Beef Tacos

Ingredients:

5 tablespoons corn oil or vegetable oil
5 pounds Beef Bottom Round Roast
1 large lime juiced
2 tablespoon ground cumin
2 chipotles in adobo sauce
2 tablespoons dried oregano
1 tablespoon sweet smoked paprika
2 1/2 tablespoons tomato paste
8 cloves of garlic
3/4 cup beef stock
3/4 cup Mexican beer
2 1/2 tablespoons tomato paste
8 cloves of garlic
1 large red onion sliced thin
3 large bay leaves
1 dried ancho or poblano peppers

Directions:

Into the bottom of a slow cooker or crockpot, place the sliced red onions, three large bay leaves, and one ancho or poblano pepper.
Cut the meat into large cubes and pat dry, then set aside.
Place a large skillet over medium-high heat and add two tablespoons of oil; once the oil is hot, sear the cubes of meat for one or two minutes per side, use a pair of tongs to move the meat around. You will have to do this in batches, only adding two or three meat pieces at a time. After you have browned the pieces on all sides, place the seared cubes of beef into the slow cooker or crockpot.
Into a food processor, add the ground cumin, chipotle in adobo sauce, dried oregano, smoked paprika, tomato paste, garlic cloves, beef stock, Mexican beer, and fresh lime juice. Purée the mixture for one minute to make a barbacoa sauce.
Pour the barbacoa sauce over the seared beef pieces in the slow cooker or crockpot. Use a pair of tongs to move the pieces around to make sure they are evenly coated.
Place the lid on the slow cooker or crockpot and cook for eight (8) hours on low.
When the meat is finished cooking, remove the lid and use a pair of forks to shred the beef. Use a pair of tongs to stir the shredded Barbacoa into the drippings. Place the top back onto the slow cooker and allow the meat to steep for ten (10) minutes.
Serve.

Serve with your choice of toppings, we recommend

Crumbled Cotija or shredded Manchego cheese
Chopped red onion
Chopped cilantro
Avocado
Sour Cream
Lime Juice
Cherry tomatoes cut in half
Green onion sliced
No-heat peppers like green, red, and yellow bell peppers
Hot peppers like sliced Jalapeño or Serrano peppers *note: Serrano peppers are a lot hotter than jalapeño peppers, like 5-10 times hotter

Okay, you now have the recipe for our best slow cooker Barbacoa recipe, and we want to know what you think! And as always, if you have questions or feedback, drop us a line in the comment section; we would love to hear from you!

Find more taco recipes below:

30+ Easy Instant Pot Taco Recipes for Dinner

Taquitos & Mini Tacos Grazing Board

Crispy Hash Brown Taco Recipe

Breakfast Tacos Using Beef Barbacoa

Tex Mex Baby Back Rib Tacos

Instant Pot Shredded Chicken Street Tacos